Zucchini Ravioli Recipe
When you’re craving comfort food but want to keep things fresh and light, it’s hard to beat Zucchini Ravioli. Imagine tender ribbons of zucchini wrapped around a creamy ricotta filling, baked under bubbling marinara and finished with a shower of Parmesan and fresh herbs. This dish captures all the cozy nostalgia of classic ravioli, but swaps pasta for crisp garden veggies, making it both gluten-free and gloriously satisfying. Whether you’re impressing dinner guests or sneaking extra veggies onto the table, Zucchini Ravioli delivers big flavor in a smart, simple package.
Ingredients You’ll Need
You’ll be amazed at how a handful of uncomplicated ingredients transform into something so gorgeous and delicious. Each component of Zucchini Ravioli brings its own touch: creamy cheeses add richness, zucchini keeps things light and bright, and herbs and spices make every bite pop.
- Zucchinis: Slice two large zucchinis into thin, even strips; they’re the perfect stand-in for pasta and soak up flavor.
- Ricotta Cheese: Soft, mild, and creamy, ricotta forms the heart of your filling and gives Zucchini Ravioli its signature richness.
- Shredded Mozzarella Cheese: Melts beautifully in the filling, adding stretch and a buttery finish.
- Grated Parmesan Cheese: Packs a punch of salty, nutty flavor; don’t skip this for maximum zest.
- Egg: Acts as the binding magic that pulls all those cheeses together into a perfect creamy scoop.
- Garlic Powder: Delivers mellow garlicky depth without overpowering the other flavors.
- Italian Seasoning: A blend of herbs that ties everything together for that unmistakable Italian aroma.
- Salt: Just a pinch to enhance every layer of flavor.
- Black Pepper: Adds subtle warmth and balance.
- Marinara Sauce: Velvety, tangy tomato sauce is the finishing touch for classic Italian comfort.
- Fresh Basil or Parsley (optional): Just a bit scattered on top for color, freshness, and a little extra flavor.
How to Make Zucchini Ravioli
Step 1: Slice the Zucchini
Grab your mandoline or a sharp knife and carefully cut each zucchini into long, thin strips. The key here is consistency—around 1/8 inch thick is perfect. Thin slices are easier to fold but sturdy enough to hold the delicious filling. Lay them out on a clean towel and lightly salt if you want to help draw out extra moisture.
Step 2: Mix Up the Cheesy Filling
In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until everything melds into a creamy, spoonable mixture. Don’t be afraid to taste a tiny bit; this filling should be flavorful with a hint of herbs and a rich, cheesy twang.
Step 3: Assemble the Zucchini Ravioli
Place two strips of zucchini side by side lengthwise, and then cross two more strips over the center to make a plus sign. Scoop about a tablespoon of your prepared cheese filling into the center. Carefully fold the ends of the zucchini strips over the filling to create a neat ravioli packet, then place it seam-side down in your greased baking dish. Repeat until all the filling and zucchini are used up for a colorful, patchwork tray of Zucchini Ravioli just waiting to be baked.
Step 4: Bake Until Bubbling
Spoon luscious marinara sauce over the tops of all your assembled ravioli packets. Cover the baking dish with foil and bake at 375°F for 20 minutes to let everything mingle and melt together. Then, remove the foil and bake for another 10 minutes, giving the cheese time to get golden and the sauce to bubble madly around the edges. The kitchen will smell absolutely incredible.
Step 5: Add Fresh Finishing Touches
Pull your gorgeous Zucchini Ravioli from the oven and finish it off with a sprinkle of fresh basil or parsley if you’d like. This last flourish adds brightness and makes the colors pop. Let the ravioli cool for just a few minutes before serving—then dig in to discover those cheesy, veggie-packed centers!
How to Serve Zucchini Ravioli
Garnishes
A handful of freshly chopped basil or parsley brings an irresistible burst of color and aroma to Zucchini Ravioli. For extra decadence, add a light dusting of Parmesan right before serving, or a drizzle of good olive oil for a glossy finish.
Side Dishes
Pair your Zucchini Ravioli with a simple green salad dressed in lemony vinaigrette to keep things light, or go cozy with roasted vegetables and warm, crusty bread to soak up every bit of sauce. A chilled glass of white wine rounds out a truly Italian-inspired meal.
Creative Ways to Present
For a restaurant-worthy look, arrange ravioli neatly in individual gratin dishes, or scatter roasted cherry tomatoes and fresh herbs over the top for a colorful twist. If you’re serving a crowd, let everyone “unwrap” their own warm, cheesy parcel for a fun dinnertime reveal.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Ravioli keep beautifully in the refrigerator for up to three days. Transfer cooled portions to an airtight container, and make sure they’re stored with any extra sauce to prevent drying out.
Freezing
For longer storage, assemble and freeze before baking for up to two months. Wrap the baking dish tightly in plastic wrap and foil. When you’re ready, bake directly from frozen, adding a few extra minutes to the cooking time for a just-made taste.
Reheating
To reheat, simply pop the ravioli in a preheated oven at 350°F, covered, until warmed through—usually around 15–20 minutes. A splash of marinara over the top before reheating keeps everything moist and flavorful.
FAQs
Can I make zucchini strips without a mandoline?
Absolutely! A sharp chef’s knife and a steady hand can do the trick. Just take your time to create slices as even and thin as possible to ensure easy folding and even cooking.
What can I use instead of ricotta?
If you’re out of ricotta, cottage cheese or even a dairy-free alternative will work. Just make sure to drain any excess liquid for a creamy, non-watery filling in your Zucchini Ravioli.
Does Zucchini Ravioli taste like regular ravioli?
While you won’t get the exact texture of classic pasta, Zucchini Ravioli is every bit as satisfying—think tender zucchini with a luscious cheesy middle, all soaked in delicious tomato sauce. Most folks never miss the noodles!
Can I add more vegetables to the filling?
Yes! Chopped baby spinach, sautéed mushrooms, or fresh herbs are all wonderful additions. Just sauté watery veggies first and squeeze out any moisture to keep your filling thick and creamy.
How do I keep the zucchini from being too watery?
Salting the zucchini strips and letting them rest on a towel for 10–15 minutes draws out excess moisture. Blot them dry before assembling the ravioli, and you’ll end up with a perfect, non-soggy result.
Final Thoughts
If you’re yearning for comfort food with a fresh, modern twist, give Zucchini Ravioli a try. It’s playful, versatile, and truly satisfying—plus, it’s a stunning way to bring more veggies into your kitchen. I hope you love every bite of this simple, cheesy, flavor-packed favorite!
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Zucchini Ravioli Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Delicious and healthy zucchini ravioli recipe that’s gluten-free and vegetarian. Slices of zucchini filled with a creamy cheese mixture, baked to perfection, and topped with marinara sauce.
Ingredients
Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 2 large zucchinis, sliced thinly lengthwise into strips
- 1 cup marinara sauce
- 1 tablespoon chopped fresh basil or parsley (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a baking dish.
- Mix Filling: Combine ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Prepare Zucchini: Lay zucchini strips in a plus sign shape, add filling, and fold to form ravioli packets.
- Bake: Place ravioli in dish, top with marinara, bake covered for 20 minutes, then uncover and bake for 10 more minutes.
- Garnish and Serve: Garnish with basil or parsley before serving.
Notes
- Use a mandoline slicer for consistent zucchini strips.
- Enhance filling with spinach or herbs.
- Serve with extra sauce or a side salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 ravioli
- Calories: 220
- Sugar: 5g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
